Make this delicious and easy Pasta with Roasted Tomatoes and Garlic. I used seasonal tomatoes mixed with lots of garlic and parmesan! This dish is simple and pretty quick but it delivers big on flavour.

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This summer, I grew a lot of tomatoes and they have been fantastic. Although, I planted several varieties back in the early spring, we were most successful with cherry tomatoes which we are still picking daily. And we love roasting tomatoes! Dishes like the Roasted Cherry Tomato and Feta Bruschetta and the Roasted Potato and Cherry Tomato Salad are a few ways you can use up some of those summer tomatoes.

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What is This Pasta Dish Like

• Difficulty – This is an easy to make dish that takes only 10 minutes to prep and cooks in about 30 – 40 minutes.
• Taste – This is a fresh tasting dish that doesn’t have a sauce. The pasta noodles are lightly coated with butter and parmesan cheese with roasted tomatoes and garlic. A fantastic light summer dish.
• Serving – This makes 4 servings as a main course. You have to serve this dish fresh from the stove for best results. In the recipe card at the end of the post you can change the serving size to suit your dinner table!

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Ingredients

For the tomatoes

• Tomatoes – For this dish, I used a variety of cherry tomatoes and Roma tomatoes from my garden. Make sure to use ripe tomatoes!
• Olive oil – I used extra virgin olive oil to drizzle over the tomatoes for roasting.
• Garlic – I thinly sliced two cloves of garlic to add to the tomatoes. It gives a really good bite to the finished dish.
• Salt – A little salt is added to the tomatoes to enhance flavours.

For the pasta

• Pasta – I used linguine for this dish. The wider noodle worked great with the roasted tomatoes and parmesan cheese.
• Butter – This adds a fantastic flavour to this pasta dish.
• Garlic – Minced garlic has also been added to the butter on the stove top to add additional flavour to the pasta.
• Parmesan cheese – This is an excellent choice of cheese for this pasta dish. It’s light and flavourful.
• Seasoning – I just used salt and pepper for seasoning.
• Herbs – I topped off the dish with a little fresh chopped parsley when it was finished.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

• Roast tomatoes – Preheat oven to 400 degrees F/200 degrees C. Arrange the tomatoes on a large baking tray. Drizzle over olive oil, evenly arrange slices of garlic and sprinkle over salt. Roast for about 35 – 40 minutes until the tomatoes are roasted and most of the pan juices have evaporated. Remove from oven and set aside.
• Cook pasta – While the tomatoes are cooking, cook the linguine in boiling water according to package instructions. Drain and set aside
• Cook butter and pasta – In a large deep sided skillet set over medium heat, add the butter. Bring the butter to a sizzle, about one minute. Add the garlic and stir well and cook until fragrant. About one more minute.
• Finish the dish – Add the linguine and roasted tomatoes to the skillet and stir well to completely coat in the butter. Add the salt, pepper and parmesan cheese. Stir really well to coat completely.
• Serve – Serve immediately with fresh parsley and extra parmesan if desired.

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Recipe Tips

• Slice the garlic really thin – It’s important to slice the garlic really thin so it cooks properly and you don’t end up with large raw garlic pieces in the pasta dish.
• Time saving – When you are roasting the tomatoes, get started on the stove top cooking. This will cut down on the total time of the dish. This not only saves time, but ensures everything is ready at the same time.

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Substitutions

• Pasta – I used linguine pasta for this recipe. Alternatively, you could use pasta spirals, penne pasta, spaghetti or rotini.
• Tomatoes – I used a mix of cherry tomatoes and small Roma tomatoes. You can use pretty much any variety of tomatoes, just make sure they are very ripe. Also, if you are not using cherry tomatoes, cut your tomatoes into about 2 inch pieces.

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Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!